How to properly prepare shrimp at home?
The good news is that this step only takes a few minutes and becomes very easy with a little practice.
Thaw the shrimp gently
If your shrimp are frozen, ideally, let them thaw in the refrigerator overnight. To speed things up, you can also rinse them under cold running water.
However, avoid letting them thaw at room temperature, as this encourages bacterial growth.
Remove the shell
Depending on the recipe, you can remove the shell and the small legs entirely. Some people prefer to keep the tail on for a more elegant presentation.
Remove the dark line
Lay the shrimp flat and make a shallow incision along its back with the tip of a knife.
You will see the dark line: simply lift it gently with the tip of the knife or a toothpick and remove it.
A quick rinse in cold water will then remove any remaining bits of skin.
Dry before cooking
Pass the shrimp with paper towels to remove excess water. This step is important: well-dried shrimp brown better when cooked and develop a more appealing texture.
And what about the thin line along the underside?
Some shrimp also have a thin, lighter line under their belly. Don’t worry: it’s not related to the digestive system and doesn’t need to be removed.
Why do restaurants always take the time to do this?
In professional kitchens, this step is almost always part of the preparation. It results in:
a more pronounced flavor
a more appealing texture
an impeccable presentation
It’s also a simple way to offer a more refined dining experience.
The next time you prepare shrimp, this small step, which takes only a few seconds, could make all the difference on your plate.
